The ocean’s bounty doesn’t have to start and end with the filet. Save the rest, and cook up a light, flavorful soup.
Recipe from “Mama’s Fish Head Soup”
- 8 liters water
- 1 large lingcod head, gills removed and cut into pieces*
- 6 lingcod steaks
- 1 medium (3 in.) piece of ginger, sliced
- 10 – 12 cloves garlic
- 3 leeks, sliced lengthwise and chopped into 3” pieces
- 5 green onions
- 6 tbsp. satay
- 1 c. canned Szechuan Vegetables
- 1/4 c. Tianjin Preserved Vegetables
- 2 packages firm tofu (700 g. ea.)
- 1 lg. head Napa cabbage, chopped into large pieces
- salt to taste
- Put the water into an extra-large pot; bring to a boil. Turn heat down, but keep water hot. In the meantime, in a large saute pan, pan-fry the fish pieces until slightly browned. Remove fish pieces and set aside.
- Sauté the ginger until slightly browned, then add garlic. Add leeks, green onions, rinsed Szechuan vegetables, satay and Tianjin preserved vegetables. If desired, remove ginger so as not to overwhelm flavors.
- Put the sautéed aromatics and flavorings into the boiling/simmering water. Add the fish. Be gentle so as not to break up the fish pieces. Bring back up to a boil, then turn down the heat to simmer, covered. Do not stir too much. Simmer for approximately 15-30 minutes.
- Add tofu and Napa cabbage towards the end of simmering time. Again, be gentle when placing the tofu into the soup. Simmer the soup, covered, for another 15 minutes.
- Add the cabbage and cover once again, until it is the tenderness you desire.
- Adjust seasoning. I found that adding salt (several tablespoons) enhances the flavor.
Enjoy with toasted sourdough bread.